Sourdough Garlic Knots Recipe (Rich and Super Satisfying!)

Last updated on September 10th, 2026

My first few batches of homemade garlic knots came out dry and kind of bland, nothing like the ones from my favorite pizza spot. Turns out the fix wasn’t fancier ingredients, it was using real sourdough for the chew and doubling up on garlic (roasted AND fresh) for the flavor. It takes a full day between feeding the starter and the long ferment, but most of that is just waiting around, not actual work.

Sourdough garlic knots recipe (rich and super satisfying! )

Why You’ll Love This Recipe

Real sourdough flavor. A long, slow fermentation gives these knots a mild tang and chewy interior that yeast-only versions can’t match.
Double garlic hit. Roasted garlic brings sweetness, fresh minced garlic brings bite. Together they build a much deeper flavor than either one alone.
So much butter. You brush the butter on before baking, right after baking, and again before serving, so every layer gets coated.
Flexible baking. Want a crackly crust or a softer, pillowy knot? Pick your oven temperature and get the texture you’re after.
You can make it ahead. The dough can sit in the fridge overnight, which actually improves the flavor.

Ingredients

For the Dough

Ingredient	Amount	Why It’s There
Bread flour	500g (or 400g bread flour + 100g whole wheat)	Higher protein content builds the gluten structure that gives knots their chew
Active sourdough starter	100g, fed 4-6 hours before use	Provides leavening and the signature sour flavor
Water	350g, room temperature	Sets hydration at 70%, which keeps the dough workable but still open-crumbed
Sea salt or kosher salt	10g	Controls fermentation speed and rounds out flavor

For the Garlic Butter

Ingredient	Amount	Why It’s There
Whole head of garlic, roasted	1	Turns mellow and sweet after roasting, softens the overall bite
Fresh garlic, minced	4-6 cloves	Adds the sharp, punchy garlic flavor that roasting mellows out
Unsalted butter, softened	113g (1 stick)	The base that carries flavor and helps the crust brown
Extra virgin olive oil	2 tbsp	Loosens the butter slightly so it brushes on evenly
Fresh parsley, chopped	1 tbsp (optional)	Adds color and a fresh, herby finish
Dried oregano	1/2 tsp (optional)	Rounds out the flavor with a bit of earthiness

Make Your Own Garlic Knots From Sourdough

Step 1: Build the Sourdough Base

Feed your starter 4-6 hours before mixing. It should double in size and look full of bubbles before you use it.
Mix the dough. Combine the active starter, flour, water, and salt. Mix until no dry flour remains, then let it rest 20-30 minutes before working it further.
Stretch and fold the dough 3-4 times over the first 2 hours, spaced about 30 minutes apart. Do this while the dough is still fresh and slack, since it builds gluten strength before the long ferment sets in.
Continue bulk fermenting for 8-12 hours total at room temperature (this includes the time spent on the folds above). This is where most of the flavor develops, so don’t rush it.
Divide and shape. Once fermentation is done, divide the dough into roughly 50g pieces. Roll each into an 8-inch rope, tie into a simple knot, and tuck the ends underneath.
Final proof for 2-3 hours on a parchment-lined sheet, spaced apart so they have room to grow. They’re ready when a light poke springs back slowly.

Step 2: Make the Garlic Butter

Roast the garlic. Slice the top off a whole head, drizzle with olive oil, wrap in foil, and bake at 400°F for about 40 minutes until soft and golden.
Whip the butter. Beat softened butter until fluffy, then fold in the roasted garlic paste followed by the fresh minced garlic.
Fold, don’t stir. Folding keeps some air in the butter so it melts more evenly into the warm dough.
Season and rest. Stir in parsley, a pinch of flaky salt, and a small splash of lemon juice. Let the butter sit for an hour if you have time. It only gets better.

Why not add garlic straight into the dough? Fresh garlic has natural antimicrobial properties that can slow down fermentation. Stick to brushing it on after shaping, or use roasted garlic in the dough if you want it baked in.

Step 3: Bring It Together

Brush half the garlic butter onto the shaped knots.
Let them sit for 15-20 minutes so the butter has time to soak in.
Bake using one of the methods below.
As soon as they come out of the oven, brush on more garlic butter while they’re still hot.
Right before serving, add one more light coat for a glossy, fragrant finish.

Choose Your Bake Style

Style	Temperature	Time	Result
Crispy edges	425°F, baking sheet	15-18 min	Golden, slightly crunchy exterior
Bakery style	Pizza stone, preheated 30 min	15-18 min	Extra lift and a crisper bottom crust
Soft and pillowy	375°F	20-22 min	Tender crumb, light golden top
Convection oven	Lower any temp above by 25°F	Watch closely	Faster, more even browning

They’re done when your kitchen smells like a garlic bakery, the tops are golden, and the butter is bubbling faintly at the edges.

Recipe Tips

Preheat properly. Give your oven (and stone, if using) a full 30 minutes to heat up. This makes a real difference in how the knots rise.
Add steam for extra crackle. Place a cast iron skillet on the bottom rack while preheating, then pour boiling water into it right after the knots go in. It helps build a crisp, bakery-style crust.
Finish under the broiler. A quick 1-2 minutes under broil at the end adds color and a toasty flavor, but watch closely so they don’t burn.
Don’t skip the rest before baking. The 15-20 minute rest after brushing on butter lets the flavor actually soak into the dough instead of just sitting on top.
Cold ferment for more flavor. Refrigerating the dough overnight after bulk fermentation deepens the tang. Just let it warm up before shaping.

Ways to Serve

Alongside tomato soup for a comforting, dippable pairing
Next to pasta to mop up leftover sauce
With olive oil, marinara, or pesto for dipping
On a charcuterie board with soft cheese and fig jam
As a party appetizer with a few sauces on the side

Mix-In Ideas

Herbs: rosemary, thyme, or basil
Cheese: mozzarella, parmesan, or feta sprinkled on before baking
Heat: red pepper flakes or cayenne
Extras: sun-dried tomatoes, olives, or caramelized onions folded into the butter
Sweet twist: a drizzle of honey or balsamic glaze after baking

Feel free to experiment and let me know your favorites to add!

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FAQs

Can I make the dough ahead of time?

Yes. Refrigerate it after bulk fermentation and it’ll keep for about a day, developing more flavor as it sits. Let it come to room temperature before shaping.

How do I store leftover garlic knots?

Keep cooled knots in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat at 350°F for 5-7 minutes.

Does garlic inhibit or mess with sourdough fermentation?

Fresh garlic can slow fermentation if mixed directly into the dough, so it’s best brushed on after shaping. Roasted garlic is milder and safer to mix in if you want that flavor baked throughout.

Can I use commercial yeast instead of sourdough starter?

Yes, though you’ll lose the sourdough tang. Swap the 100g starter for about 7g (2 teaspoons) of instant yeast and cut the fermentation time down to 1-2 hours.

What’s the best way to shape the knots?

Roll each piece into an 8-inch rope, tie a simple overhand knot, and tuck the ends underneath. Leave it a little loose so there’s room for it to expand while proofing and baking.